Shepherd's Pie

A twist on a classic Shepherd's Pie, this is hearty, comforting, and filling.

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Prep:

25 Minutes

Cook Time:
25 Minutes

Serves: 6-8

Ingredients:

1 pkg. Wewalka Puff Pastry Dough

2 lbs. ground lamb (or ground beef)

1 onion, medium dice

1 carrot, medium dice

2 stalks celery, medium dice

5 cloves garlic, minced

1 red pepper, small dice

3 oz. butter

3 oz. flour

3 1/2 cups chicken stock

1 Tbsp. chopped thyme

1 Tbsp. chopped rosemary

1 large Yukon potato, medium dice

12 oz. frozen peas

Egg wash (1 egg and 2 Tbsp. water, beaten)

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

3. Strain the majority of rendered fat off and add the onion, carrot, celery, garlic, red pepper, and sweat over medium heat.

4. While the vegetables are cooking, make a roux by melting better and whisking in flour. Continue to cook roux over medium heat until the mixture smells nutty and is medium brown. Once onions are translucent, add stock, herbs, and potatoes to the vegetable mix.

5. Reduce heat to simmer. Cook until potatoes are tender, approximately 20 minutes. When tender, whisk in roux. Turn heat to high.

7. Unroll refrigerated Puff Pastry Dough and cut dough into 1 in. strips. Weave dough over the top of the mixture to create a lattice. Brush egg wash on dough. Bake for 25 minutes or until the top is golden brown.

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Shepherd's Pie

A twist on a classic Shepherd's Pie, this is hearty, comforting, and filling.

Prep: 25 MinutesCook Time: 25 MinutesServes: 6-8

Ingredients:

1 pkg. Wewalka Puff Pastry Dough

2 lbs. ground lamb (or ground beef)

1 onion, medium dice

1 carrot, medium dice

2 stalks celery, medium dice

5 cloves garlic, minced

1 red pepper, small dice

3 oz. butter

3 oz. flour

3 1/2 cups chicken stock

1 Tbsp. chopped thyme

1 Tbsp. chopped rosemary

1 large Yukon potato, medium dice

12 oz. frozen peas

Egg wash (1 egg and 2 Tbsp. water, beaten)

Directions:

Preheat oven to 425°F.

In a sauce pot over high heat, brown the ground beef.

Strain the majority of rendered fat off and add the onion, carrot, celery, garlic, red pepper, and sweat over medium heat.

While the vegetables are cooking, make a roux by melting better and whisking in flour. Continue to cook roux over medium heat until the mixture smells nutty and is medium brown. Once onions are translucent, add stock, herbs, and potatoes to the vegetable mix.

Reduce heat to simmer. Cook until potatoes are tender, approximately 20 minutes. When tender, whisk in roux. Turn heat to high.

When mixture has thickened, add peas. Transfer mixture into a baking dish or cast iron skillet.

Unroll refrigerated Puff Pastry Dough and cut dough into 1 in. strips. Weave dough over the top of the mixture to create a lattice. Brush egg wash on dough. Bake for 25 minutes or until the top is golden brown.

View Online: http://wewalka.us/recipes/shepherds-pie

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